Four Bean Chili

Ingredients:

Chile:

• 900 g chopped canned tomatoes in their own juice
• 2 cups canned or frozen corn
• 500 g canned black beans
• 500 g canned chickpeas
• 500 g canned kidney beans
• 500 g canned pinto beans
• 2 large onions, chopped
• 1/4 cup olive oil
• Salt and ground black pepper
• 125 g tomato paste
• 1/4 cup chili pepper seasoning
• 1 teaspoon ground chipotle pepper
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 0.5 tsp cayenne pepper
• 4 chopped garlic cloves
• 6 cups vegetable broth
• 2 tsp Worcestershire sauce

Side dishes to choose from:

• Sour cream or Greek yogurt
• Grated cheddar
• Chopped fried bacon
• Chopped onions
• Chopped green onions
• Sliced ​​jalapeno peppers
• Corn chips
• Tortilla chips

Preparation:

1. In a preheated oven on medium heat, fry the salted and peppered onion in 2 tablespoons of olive oil until softened, about 3 minutes. Add another 2 tablespoons of olive oil, tomato paste, chili powder, ground chipotle, coriander, cumin, cayenne pepper, and garlic. Cook for 1-2 minutes. Then add the vegetable broth, tomatoes, corn, kidney beans, black beans, pinto beans, chickpeas, Worcestershire sauce, and 1 tablespoon of salt. Let simmer for 1 hour, stirring occasionally.
   
   Serve the four bean chili with a variety of garnishes.
   
   
   Chef's tip: This recipe also works well with ground beef or ground turkey. Simply fry 1.2 kg of ground beef with onions.